Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
2004
Echeverria, G. | Fuentes, M.T. | Graell, J. | Lopez, M.L.
Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7 months of storage at 1 °C in normal air (AIR; 2101 m-3 O2/0.31 m-3 CO2) and in controlled atmospheres with O2/CO2 ratios of 101 m-3/101 m-3 (ULO1), 101 m-3/201l m-3 (ULO2) and 301 m-3/201 m-3 (SCA). After storage the apples were kept at 20 °C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5 months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 °C. After 7 months of storage plus 1 day at 20 °C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.
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